Bacalau on Crisp Salad

Bacalau on Crisp Salad Recipe - Icelandic Delight

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Bacalhau on Crisp Salad is a refreshing and elegant dish that combines the rich flavors of salted cod and langoustine tails with the crisp freshness of iceberg lettuce and tomatoes. This dish is a celebration of seafood, enhanced by the aromatic herb vinaigrette, making it a perfect starter for any occasion. The combination of textures and flavors is sure to delight the palate, offering a sophisticated yet simple culinary experience.

History

The origins of Bacalhau dishes trace back to the Age of Discoveries when Portuguese sailors salted and dried codfish to preserve it during their long voyages. Over time, Bacalhau became a staple in Portuguese cuisine, with each region developing its own variations. The addition of langoustine tails and a crisp salad is a modern twist on the traditional Bacalhau, introducing new textures and flavors while honoring the dish's rich history.

Ingredients

400 g watered-down salt fish
200 g langoustine tails, shelled and cleaned
0.5 head of iceberg lettuce, cleaned and thinly sliced
4 tomatoes, cored and cut into strips
virgin olive oil for frying
salt and white pepper from a grinder
garlic sauce

Vinegar with herbs

1 bunch of mixed herbs e.g. basil, parsley, dill, chives etc.
2 tbsp sherry vinegar
1 dcl virgin olive oil
1 tsp maple syrup
salt and white pepper from a grinder.

How to prepare

Fill a pot with a generous amount of water.
Once the water is boiling, add the pieces of salted cod and boil for approximately 4–6 minutes, depending on the thickness and size of the pieces.
Remove the cod from the pot and immediately place it in ice-cold water to chill. This will help the cod come apart in flakes.
In a frying pan, fry the langoustine tails in olive oil. Sprinkle with salt and pepper.
Chill the langoustine tails.
On a plate, place two tablespoons of the garlic sauce in the middle. Arrange the finely sliced iceberg lettuce on top.
Surround the salad with the salted cod flakes.
Arrange a few langoustine tails around the salted cod and place tomato strips in between.
Using a small food processor, grind the mixed herbs finely. Mix in the olive oil and maple syrup.
Season with salt and pepper to taste.
Drizzle the herb vinaigrette over the langoustine tails, tomatoes, and iceberg lettuce.
Serve as a starter on individual plates or as part of a buffet on a larger plate.

Variations

For a twist on the traditional recipe, try adding avocado slices for a creamy texture or substituting arugula for iceberg lettuce for a peppery flavor. Grilled asparagus can also be a delightful addition, offering a smoky contrast to the dish.

Cooking Tips & Tricks

To ensure the best results, use high-quality, watered-down fish that has been properly desalted. The key to a flaky and tender Bacalhau is to not overcook the fish; boiling it for just 4-6 minutes will suffice. When frying the langoustine tails, make sure the oil is hot enough to sear them quickly, preserving their juiciness. Chilling both the cod and langoustine tails before assembling the salad helps to enhance their flavors and textures.

Serving Suggestions

This dish is best served chilled, making it an ideal starter for summer dinners or as part of a seafood buffet. It pairs beautifully with a crisp white wine, such as a Vinho Verde or a Sauvignon Blanc, which complements the freshness of the salad and the richness of the seafood.

Cooking Techniques

Boiling the cod just until it flakes and quickly searing the langoustine tails are crucial techniques for this recipe. The rapid chilling of these components helps to lock in their flavors and textures, making the dish more refreshing.

Ingredient Substitutions

If langoustine tails are not available, shrimp or scallops can be used as a substitute. For a vegetarian version, grilled halloumi cheese or tofu can replace the seafood, offering a different yet equally satisfying experience.

Make Ahead Tips

The components of this dish can be prepared ahead of time and assembled just before serving. The cod and langoustine tails can be cooked and chilled, and the vinaigrette can be made in advance, allowing for quick assembly.

Presentation Ideas

Serve the Bacalhau on Crisp Salad on individual plates with a drizzle of the herb vinaigrette and a sprinkle of finely chopped chives for a touch of color and flavor. Edible flowers can also add a beautiful and elegant garnish.

Pairing Recommendations

Aside from the recommended white wines, this dish can also be paired with a light-bodied red wine with low tannins, such as Pinot Noir, or a sparkling wine for a celebratory touch.

Storage and Reheating Instructions

It is best to consume this dish fresh. However, if necessary, store the components separately in the refrigerator and assemble just before serving. Avoid reheating to maintain the best texture and flavor.

Nutrition Information

Calories per serving

Each serving of Bacalhau on Crisp Salad contains approximately 250 calories, making it a light yet satisfying option that can fit into various dietary plans.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the tomatoes and the small amount of maple syrup in the vinaigrette. The total carbohydrate content per serving is approximately 10 grams, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the virgin olive oil used in frying and the vinaigrette. Olive oil is rich in monounsaturated fats, which are known to be heart-healthy. The total fat content per serving is around 15 grams, with a significant portion being healthy fats.

Proteins

Bacalhau on Crisp Salad is an excellent source of high-quality protein, thanks to the salted cod and langoustine tails. Each serving provides approximately 25 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including vitamin C from the tomatoes, vitamin K from the lettuce, and a range of B vitamins from the fish. It also provides essential minerals such as potassium, phosphorus, and selenium.

Alergens

The main allergens in this recipe are fish and shellfish, which are common allergens for many people. Those with allergies to these ingredients should avoid this dish.

Summary

Overall, Bacalhau on Crisp Salad is a nutritious dish that offers a good balance of proteins, healthy fats, and vitamins and minerals, with a low carbohydrate content. It is a heart-healthy option that can be enjoyed as part of a balanced diet.

Summary

Bacalhau on Crisp Salad is a modern take on a traditional Portuguese dish, offering a delightful combination of flavors and textures. It is nutritious, versatile, and suitable for various dietary preferences, making it a perfect choice for any occasion.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Bacalau on Crisp Salad. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village by the sea. Maria was known for her incredible culinary skills, and I always looked forward to learning new recipes from her.

On that particular day, Maria invited me into her kitchen to help her prepare a special dish that she had learned from her own grandmother many years ago. She told me that it was a traditional Portuguese recipe for Bacalau on Crisp Salad, a dish that was perfect for hot summer days when you wanted something light and refreshing.

As we gathered the ingredients and started to prepare the dish, Maria began to tell me the story of how she had learned the recipe. She explained that bacalau, or salted cod, was a staple in Portuguese cuisine, especially in coastal regions where fresh fish was not always readily available. The process of salting and drying the fish preserved it for long periods of time, making it a valuable source of protein for the people of Portugal.

Maria's grandmother had been a master at preparing bacalau dishes, and she had passed down her knowledge and recipes to Maria when she was just a young girl. Maria fondly remembered spending hours in the kitchen with her grandmother, learning the techniques and secrets that had been passed down through generations.

As we worked together to prepare the dish, Maria shared with me some of the tips and tricks that her grandmother had taught her. She showed me how to properly soak the salted cod to remove the excess salt, and how to cook it just right so that it remained tender and flavorful. She also taught me how to make the perfect vinaigrette dressing for the salad, using a combination of olive oil, vinegar, and fresh herbs.

As the aroma of the bacalau cooking in the pan filled the kitchen, Maria and I chatted and laughed, enjoying each other's company and the shared experience of cooking together. I could see the love and passion that Maria put into her cooking, and it inspired me to do the same in my own kitchen.

When the dish was finally ready, we plated it up and sat down at the table to enjoy our creation. The crispy bacalau paired perfectly with the fresh, tangy salad, creating a harmony of flavors and textures that was truly delightful. Maria beamed with pride as I took my first bite, savoring the delicious combination of salty fish and crunchy vegetables.

As we finished our meal, Maria leaned back in her chair and sighed contentedly. She told me that she was happy to have shared this recipe with me, and that she hoped I would pass it on to others in the same way that she had passed it on to me. I promised her that I would, and that I would always remember the special day we had spent together in her kitchen, learning to make Bacalau on Crisp Salad.

To this day, whenever I make this dish, I think of Maria and her grandmother, and the love and tradition that they passed down to me. Cooking has always been a way for me to connect with my heritage and my loved ones, and I am grateful for the memories and recipes that have been shared with me over the years. And as I sit down to enjoy a plate of Bacalau on Crisp Salad, I am reminded of the joy and camaraderie that comes from sharing a meal with someone you love.